3 c. shredded cucumbers
1/4 c. flour
1 sm. onion, shredded
4 tbsp. butter
3 c. chicken stock
1 c. heavy cream
Salt and pepper

Saute cucumbers and onions in melted butter for 15 minutes until clear. Stir in flour. Add cream and chicken stock cooking until thickened and bubbly. Puree vegetables in blender or food processor. Return to soup and chill. Serve cold or at room temperature after adjusting taste with salt and pepper.